Eggplant and Yogurt Dip

Ingredients:

1 large eggplant, roasted

3 cloves garlic, crushed

1 cup yogurt cheese

1 tablespoon chopped fresh parsley (optional)

1 teaspoon salt and ground black pepper, to taste

Preparation / Directions:

Peel the roasted eggplant and spoon the pulp into a blender. Add garlic and blend. Add the yogurt cheese, a 1/4 cup at a time, until the desired consistency is achieved. You will want to use less yogurt cheese for a dip and more for a thinner sauce.
Add parsley, salt and pepper and blend to combine.
Pour into a bowl, cover, and refrigerate for at least two hours or overnight. Eggplant and Yogurt will tend to thicken with chilling.
Serve as a dip or spread with vegetables or pita bread pieces. Also makes an excellent sauce for grilled or roasted meats and/or vegetables.
(Refrigerate leftovers and bring to room temperature for serving.)